Cheesecake Cake
Submitted by heckler
A lemon-kissed bundt cake made with white cake mix, cream cheese, sour cream, and frozen lemonade, topped with a tangy sour cream glaze. Semi-homemade and incredibly moist.
YIELD
1 cakePREP
10 minCOOK
1 hrsREADY
1 hrsThis bundt cake pulls off a neat trick: it tastes like a from-scratch bakery creation but starts with a box of white cake mix.
Cream cheese and sour cream go right into the batter along with frozen lemonade concentrate, giving every bite a tangy, rich depth that straight-up cake mix can never achieve on its own.
The sour cream and powdered sugar glaze drizzled on top seals the deal with a bright, citrusy finish.
Kitchen Tips
- Beat the batter a full 4 minutes at high speed. This builds structure and keeps the crumb tender.
- Grease and flour your bundt pan thoroughly since cream cheese batters love to stick
- Let the cake cool completely before glazing so the drizzle sets instead of sliding off
Variations
- Swap the lemonade concentrate for limeade for a key lime twist
- Fold in a cup of fresh blueberries for a lemon-blueberry version
- Add poppy seeds to the batter for a classic lemon poppy seed vibe
Ingredients
Directions
Thaw lemonade.
Mix cake ingredients with electric mixer until moistened, then beat at high speed for 4 min.
Pour into greased and floured bundt pan.
Bake 350℉ (180℃). for 50 to 60 min.
When cool drizzle the glaze over top: Make glaze by mixing all the glaze ingredients and beating until smooth.
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